GB1141811A - Improvements in and relating to methods for improving the quality of protein-containing nutrients - Google Patents
Improvements in and relating to methods for improving the quality of protein-containing nutrientsInfo
- Publication number
- GB1141811A GB1141811A GB5674/66A GB567466A GB1141811A GB 1141811 A GB1141811 A GB 1141811A GB 5674/66 A GB5674/66 A GB 5674/66A GB 567466 A GB567466 A GB 567466A GB 1141811 A GB1141811 A GB 1141811A
- Authority
- GB
- United Kingdom
- Prior art keywords
- agent
- improving
- cooked
- amino acid
- nutrient
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 235000015097 nutrients Nutrition 0.000 title abstract 5
- 238000000034 method Methods 0.000 title abstract 2
- 102000004169 proteins and genes Human genes 0.000 title 1
- 108090000623 proteins and genes Proteins 0.000 title 1
- 239000003795 chemical substances by application Substances 0.000 abstract 12
- 235000002639 sodium chloride Nutrition 0.000 abstract 4
- 150000001413 amino acids Chemical class 0.000 abstract 3
- 235000013351 cheese Nutrition 0.000 abstract 3
- 150000003839 salts Chemical class 0.000 abstract 3
- 241000251468 Actinopterygii Species 0.000 abstract 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 abstract 2
- 235000015278 beef Nutrition 0.000 abstract 2
- 239000012267 brine Substances 0.000 abstract 2
- 235000013372 meat Nutrition 0.000 abstract 2
- -1 oxyproline Chemical compound 0.000 abstract 2
- 235000013580 sausages Nutrition 0.000 abstract 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 2
- 239000000243 solution Substances 0.000 abstract 2
- 102000009027 Albumins Human genes 0.000 abstract 1
- 108010088751 Albumins Proteins 0.000 abstract 1
- 239000004475 Arginine Substances 0.000 abstract 1
- 108010076119 Caseins Proteins 0.000 abstract 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 abstract 1
- 102000009123 Fibrin Human genes 0.000 abstract 1
- 108010073385 Fibrin Proteins 0.000 abstract 1
- BWGVNKXGVNDBDI-UHFFFAOYSA-N Fibrin monomer Chemical compound CNC(=O)CNC(=O)CN BWGVNKXGVNDBDI-UHFFFAOYSA-N 0.000 abstract 1
- 241000276484 Gadus ogac Species 0.000 abstract 1
- 108010010803 Gelatin Proteins 0.000 abstract 1
- 239000004471 Glycine Substances 0.000 abstract 1
- 108010076876 Keratins Proteins 0.000 abstract 1
- 102000011782 Keratins Human genes 0.000 abstract 1
- ONIBWKKTOPOVIA-BYPYZUCNSA-N L-Proline Chemical compound OC(=O)[C@@H]1CCCN1 ONIBWKKTOPOVIA-BYPYZUCNSA-N 0.000 abstract 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 abstract 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 abstract 1
- HNDVDQJCIGZPNO-YFKPBYRVSA-N L-histidine Chemical compound OC(=O)[C@@H](N)CC1=CN=CN1 HNDVDQJCIGZPNO-YFKPBYRVSA-N 0.000 abstract 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 abstract 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 abstract 1
- COLNVLDHVKWLRT-QMMMGPOBSA-N L-phenylalanine Chemical compound OC(=O)[C@@H](N)CC1=CC=CC=C1 COLNVLDHVKWLRT-QMMMGPOBSA-N 0.000 abstract 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 abstract 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 abstract 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract 1
- 239000004472 Lysine Substances 0.000 abstract 1
- ONIBWKKTOPOVIA-UHFFFAOYSA-N Proline Natural products OC(=O)C1CCCN1 ONIBWKKTOPOVIA-UHFFFAOYSA-N 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 abstract 1
- 229920002494 Zein Polymers 0.000 abstract 1
- 235000021120 animal protein Nutrition 0.000 abstract 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 abstract 1
- 229960005070 ascorbic acid Drugs 0.000 abstract 1
- 235000010323 ascorbic acid Nutrition 0.000 abstract 1
- 239000011668 ascorbic acid Substances 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 abstract 1
- 235000014633 carbohydrates Nutrition 0.000 abstract 1
- 150000001720 carbohydrates Chemical class 0.000 abstract 1
- 239000005018 casein Substances 0.000 abstract 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 abstract 1
- 235000021240 caseins Nutrition 0.000 abstract 1
- 150000001860 citric acid derivatives Chemical class 0.000 abstract 1
- 229960003067 cystine Drugs 0.000 abstract 1
- 229950003499 fibrin Drugs 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 abstract 1
- 229920000159 gelatin Polymers 0.000 abstract 1
- 239000008273 gelatin Substances 0.000 abstract 1
- 235000019322 gelatine Nutrition 0.000 abstract 1
- 235000011852 gelatine desserts Nutrition 0.000 abstract 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 abstract 1
- 230000007062 hydrolysis Effects 0.000 abstract 1
- 238000006460 hydrolysis reaction Methods 0.000 abstract 1
- 150000003893 lactate salts Chemical class 0.000 abstract 1
- 229930182817 methionine Natural products 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 150000002823 nitrates Chemical class 0.000 abstract 1
- MGFYIUFZLHCRTH-UHFFFAOYSA-N nitrilotriacetic acid Chemical compound OC(=O)CN(CC(O)=O)CC(O)=O MGFYIUFZLHCRTH-UHFFFAOYSA-N 0.000 abstract 1
- 150000002826 nitrites Chemical class 0.000 abstract 1
- 239000001205 polyphosphate Substances 0.000 abstract 1
- 235000011176 polyphosphates Nutrition 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000007787 solid Substances 0.000 abstract 1
- 150000003892 tartrate salts Chemical class 0.000 abstract 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 239000005019 zein Substances 0.000 abstract 1
- 229940093612 zein Drugs 0.000 abstract 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/068—Particular types of cheese
- A23C19/08—Process cheese preparations; Making thereof, e.g. melting, emulsifying, sterilizing
- A23C19/082—Adding substances to the curd before or during melting; Melting salts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/77—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by mechanical treatment, e.g. kneading, rubbing or tumbling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/18—Peptides; Protein hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C2250/00—Particular aspects related to cheese
- A23C2250/05—Emulsifying cheese
- A23C2250/054—Emulsifying cheese without melting or emulsifying salts, e.g. citrates or (poly-) phosphates or alkali metal (bi-) carbonates or sodium or calcium salts of organic acids
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/805—Pet food for dog, cat, bird, or fish
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/807—Poultry or ruminant feed
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Wood Science & Technology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Microbiology (AREA)
- Mechanical Engineering (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Peptides Or Proteins (AREA)
- Unwinding Webs (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| NL6501845A NL6501845A (et) | 1965-02-15 | 1965-02-15 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| GB1141811A true GB1141811A (en) | 1969-02-05 |
Family
ID=19792369
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| GB5674/66A Expired GB1141811A (en) | 1965-02-15 | 1966-02-09 | Improvements in and relating to methods for improving the quality of protein-containing nutrients |
Country Status (15)
| Country | Link |
|---|---|
| US (1) | US3552978A (et) |
| JP (1) | JPS5721969B1 (et) |
| AT (1) | AT284606B (et) |
| BE (1) | BE676494A (et) |
| BR (1) | BR6677185D0 (et) |
| CH (1) | CH519859A (et) |
| DE (1) | DE1692812C3 (et) |
| ES (1) | ES323049A1 (et) |
| FI (1) | FI46674C (et) |
| FR (1) | FR1500788A (et) |
| GB (1) | GB1141811A (et) |
| IL (1) | IL25140A (et) |
| LU (1) | LU50460A1 (et) |
| NO (1) | NO116452B (et) |
| SE (1) | SE343464B (et) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223176A (zh) * | 2014-09-19 | 2014-12-24 | 合肥工业大学 | 一种低钠低磷酸盐肉制品 |
Families Citing this family (53)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3958022A (en) * | 1971-09-27 | 1976-05-18 | Andre Danesh | Process for treating seafood |
| NL152743B (nl) * | 1972-12-06 | 1977-04-15 | Vaessen Schoemaker Holding Bv | Werkwijze voor het stabiliseren van poedervormige mengsels, die zouten van aminozuren bevatten. |
| US3928637A (en) * | 1973-02-01 | 1975-12-23 | Ralston Purina Co | Method of treatment of animal flesh |
| CA1002380A (en) * | 1973-07-03 | 1976-12-28 | General Foods | Dry mix for coating foods |
| US3989851A (en) * | 1974-08-26 | 1976-11-02 | Ralston Purina Company | Method for protein fortification of extra pumped meats |
| CA1068541A (en) * | 1974-08-26 | 1979-12-25 | William B. Tuley (Ii) | Method for protein fortification of extra pumped meats |
| US4381316A (en) * | 1979-12-31 | 1983-04-26 | Nutrisearch Company | Whey protein fortified cured meat and process for preparation |
| DE3105009C2 (de) * | 1981-02-12 | 1994-07-07 | Degussa | Verwendung von wäßrigen Natrium- oder Kaliummethioninat-Lösungen zur Supplementierung von Mischfuttern mit Methionin und Verfahren zur Supplementierung |
| DK198583A (da) * | 1982-05-20 | 1983-11-21 | Showa Denko Kk | Svinefoder |
| DE3242501C1 (de) * | 1982-11-18 | 1984-03-29 | Degussa Ag, 6000 Frankfurt | Verwendung von waessrigen L-Lysin-Loesungen zur Supplementierung von Futtermitteln mit L-Lysin |
| US4940590A (en) * | 1984-11-09 | 1990-07-10 | Hester Industries, Inc. | Marinated meat and poultry products having a glazed coating and method for producing such products |
| US5429831A (en) * | 1984-11-09 | 1995-07-04 | Hester Industries, Inc. | Marinated meat and poultry products having a glazed coating and method for producing such products |
| US4781934A (en) * | 1986-05-19 | 1988-11-01 | Fmc Corporation | Process and composition for curing meat |
| JPS6423878A (en) * | 1987-07-20 | 1989-01-26 | Nippon Bussan Kk | Agent for preventing denaturation of paste food |
| US4942047A (en) * | 1987-10-29 | 1990-07-17 | International Flavors & Fragrances Inc. | Process for preparing marinaded proteinaceous product and product produced thereby |
| US5126153A (en) * | 1988-05-13 | 1992-06-30 | Basic American Foods, Inc. | Compositions and methods for inhibiting browning of processed produce |
| US5045332A (en) * | 1989-10-10 | 1991-09-03 | The Pillsbury Company | Methods and materials for inhibiting the development of warmed-over flavor in meat |
| US5264239A (en) * | 1989-10-12 | 1993-11-23 | Nestec S.A. | Preparation of dried flavored meats |
| US5250312A (en) * | 1991-12-02 | 1993-10-05 | Kraft General Foods, Inc. | Process for retaining moisture in meat, poultry and seafood |
| US5380545A (en) * | 1991-12-02 | 1995-01-10 | Kraft General Foods, Inc. | Coating mix and process for retaining moisture in comminuted meat products |
| FR2751847B1 (fr) * | 1996-08-02 | 1998-10-09 | Protial Sa | Procede et installation de fabrication d'un ingredient alimentaire constitue essentiellement de fibres proteiques musculaires et ingredient alimentaire obtenu par ce procede |
| US6113959A (en) * | 1998-09-25 | 2000-09-05 | Wti, Inc. | Method of packaging meat |
| US6172040B1 (en) | 1999-05-28 | 2001-01-09 | A. Satyanarayan Naidu | Immobilized lactoferrin antimicrobial agents and the use thereof |
| US20050255224A1 (en) * | 2003-08-20 | 2005-11-17 | Kraft Foods Holdings, Inc. | Integrated continuous meat processing system |
| US7871655B2 (en) * | 2003-08-20 | 2011-01-18 | Kraft Foods Global Brands Llc | Method and apparatus for accelerating formation of functional meat mixtures |
| US20050249862A1 (en) * | 2003-08-20 | 2005-11-10 | Kraft Foods Holdings, Inc. | Method and apparatus for controlling texture of meat products |
| US7169421B2 (en) * | 2003-08-20 | 2007-01-30 | Kraft Foods Holdings, Inc. | Method of making processed meat products |
| US8172545B2 (en) * | 2003-08-20 | 2012-05-08 | Kraft Foods Global Brands Llc | Method for controlling ground meat flow rates |
| US7488502B2 (en) * | 2003-08-20 | 2009-02-10 | Kraft Foods Global Brands Llc | Method of making processed meat products |
| US20050255222A1 (en) * | 2003-08-20 | 2005-11-17 | Kraft Foods Holdings, Inc. | Method and apparatus for acceleration ingredient diffusion in meat |
| US7731998B2 (en) * | 2003-08-20 | 2010-06-08 | Kraft Foods Global Brands Llc | Method for reducing protein exudate on meat product |
| US20050276903A1 (en) * | 2003-08-20 | 2005-12-15 | Kraft Foods Holdings, Inc. | Method and apparatus for meat product manufacturing |
| US7857500B2 (en) * | 2003-08-20 | 2010-12-28 | Kraft Foods Global Brands Llc | Apparatus for vacuum-less meat processing |
| EP1629724A1 (en) | 2004-08-27 | 2006-03-01 | PURAC Biochem BV | The use of glycine and/or a glycine derivative as antibacterial agent in foods and/or drinks |
| US20060177547A1 (en) * | 2005-02-09 | 2006-08-10 | Sandoval Arno E | Method and composition for preventing discoloration of injected beef |
| BRPI0618750A2 (pt) * | 2005-11-16 | 2011-09-13 | Univ Massachusetts | processo para melhorar a capacidade de reter água e maciez em produtos alimentìcios de proteìna cozidos |
| US20070160742A1 (en) * | 2006-01-09 | 2007-07-12 | Plum C T | Methods and materials for inhibiting the development of warmed-over flavor in meat |
| EP2134198A4 (en) * | 2007-03-07 | 2012-08-29 | Robert B Beelman | USE OF ERGOTHIONEIN AS A PRESERVATIVE IN FOOD AND BEVERAGES |
| US20090011096A1 (en) * | 2007-07-03 | 2009-01-08 | Bakal Gil J | Preservatives for food |
| CA2705795A1 (en) * | 2007-11-14 | 2009-05-22 | Bumble Bee Foods, Llc | Composition derived from a meat source and processes for making and using composition |
| EP2095726A1 (de) * | 2008-02-19 | 2009-09-02 | Meat Cracks Technologie GmbH | Zusatzmittel für Fleischprodukte |
| US8641263B2 (en) | 2008-11-24 | 2014-02-04 | Kraft Foods Group Brands Llc | Method and apparatus for continuous processing of whole muscle meat products |
| US8187651B2 (en) | 2008-11-24 | 2012-05-29 | Kraft Foods Global Brands Llc | Method and apparatus for continuous processing of whole muscle meat products |
| US8308342B2 (en) | 2008-11-24 | 2012-11-13 | Kraft Foods Global Brands Llc | Processing elements for mixing meat products |
| WO2010117254A1 (en) * | 2009-04-08 | 2010-10-14 | Universiti Putra Malaysia (Upm) | Mercury absorbent mixture |
| US20100278982A1 (en) * | 2009-04-29 | 2010-11-04 | EDGE Food Products, LLC | Method for Modifying the pH of Meat Products to Improve the Qaulity Thereof |
| JP5524006B2 (ja) * | 2009-12-18 | 2014-06-18 | 伊藤ハム株式会社 | 鶏肉加工食品の製造方法 |
| JP5802214B2 (ja) * | 2010-11-05 | 2015-10-28 | 味の素株式会社 | 畜肉加工食品の製造方法及び畜肉加工食品改質用の酵素製剤 |
| TWI540970B (zh) | 2010-11-05 | 2016-07-11 | Ajinomoto Kk | Meat processing of meat processing and meat processing of food modified with enzyme preparations |
| AU2012242565B2 (en) | 2011-04-13 | 2017-05-11 | Thermolife International, Llc | N-Acetyl Beta Alanine methods of use |
| EP2668856A1 (en) * | 2012-05-28 | 2013-12-04 | Budenheim Altesa, S.L.U. | Composition, method and use for improving the quality of fish products |
| CN104705599A (zh) * | 2015-03-23 | 2015-06-17 | 宁波大学 | 一种含赖氨酸的槟榔卤水 |
| US11865139B2 (en) | 2020-11-12 | 2024-01-09 | Thermolife International, Llc | Method of treating migraines and headaches |
-
1966
- 1966-02-08 IL IL25140A patent/IL25140A/xx unknown
- 1966-02-09 GB GB5674/66A patent/GB1141811A/en not_active Expired
- 1966-02-09 DE DE1692812A patent/DE1692812C3/de not_active Expired
- 1966-02-14 US US527063A patent/US3552978A/en not_active Expired - Lifetime
- 1966-02-14 FI FI660361A patent/FI46674C/fi active
- 1966-02-14 FR FR49560A patent/FR1500788A/fr not_active Expired
- 1966-02-14 SE SE1859/66A patent/SE343464B/xx unknown
- 1966-02-14 AT AT133966A patent/AT284606B/de not_active IP Right Cessation
- 1966-02-14 NO NO161694A patent/NO116452B/no unknown
- 1966-02-14 CH CH208466A patent/CH519859A/de not_active IP Right Cessation
- 1966-02-14 ES ES0323049A patent/ES323049A1/es not_active Expired
- 1966-02-15 BE BE676494D patent/BE676494A/xx not_active Expired
- 1966-02-15 LU LU50460D patent/LU50460A1/xx unknown
- 1966-02-15 BR BR177185/66A patent/BR6677185D0/pt unknown
-
1974
- 1974-11-30 JP JP13666174A patent/JPS5721969B1/ja active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223176A (zh) * | 2014-09-19 | 2014-12-24 | 合肥工业大学 | 一种低钠低磷酸盐肉制品 |
Also Published As
| Publication number | Publication date |
|---|---|
| FI46674B (et) | 1973-02-28 |
| DE1692812C3 (de) | 1980-01-31 |
| IL25140A (en) | 1970-01-29 |
| ES323049A1 (es) | 1966-11-16 |
| JPS5721969B1 (et) | 1982-05-11 |
| BE676494A (et) | 1966-08-16 |
| US3552978A (en) | 1971-01-05 |
| FI46674C (fi) | 1973-06-11 |
| NO116452B (et) | 1969-03-24 |
| FR1500788A (fr) | 1967-11-10 |
| LU50460A1 (et) | 1967-02-15 |
| DE1692812A1 (de) | 1972-03-16 |
| CH519859A (de) | 1972-03-15 |
| AT284606B (de) | 1970-09-25 |
| DE1692812B2 (de) | 1979-06-07 |
| BR6677185D0 (pt) | 1973-06-14 |
| SE343464B (et) | 1972-03-13 |
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